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Principles of Food Preparation:
Chapter 6
Herbs and Spices2011/2012
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Seasonings and Flavorings
Seasonings
Substances used in cooking to enhance the
natural flavor of the food without significantly
changing its flavor.Flavoring
Substances used in cooking to add a new flavour
or modify the original flavour
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Powerhouses of Flavor
Fresh herbs
Toasted spices
Herb and spice blends
Freshly ground pepper
Citrus juices
Strong-flavored oils,vinegars
Wines
Reduced stock
Rubs and marinades
Raw, roasted, sautedgarlic
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Powerhouses of Flavor
Caramelized onions
Roasted bell peppers
Chili peppers
Grilled or oven-roastedvegetables
Dried foods:
tomatoes, cherries,
cranberries Fruit and vegetable
purees
Extracts
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When to Season and Flavor
Added at any time depending on the cooking
time, process and ingredient
At the end, usually fresh herbs or condiments
Flavorings need heat to release
Ground spice release more flavor
Flavors are volatile
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Common Seasonings and Flavoring Ingredients
Saltthe most widely used to enhance flavor.
You can always add more!
Pepperadd the heat. Whole, crushed or ground black pepper
White pepperwhen color matters
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Common Seasonings and Flavoring Ingredients
Red or cayenne pepperdifferent family sameresult.
Lemon Juiceadds acid
Fresh herbsvariety and intensity Onion, garlic, carrots, and celery
Prepared mustard
orange, lemon
MSGcaution may have ill effect.
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Herbs and Spices
Herbs
leaves of certain plants that usually grow in
temperate climates
Spices
buds, fruits, flowers, bark, seeds and roots of
plants and treesmany tropical
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Herbs & Spices
Ethnic blends
Italian: garlic, onion, basil, oregano
Asian: ginger, garlic & five spices (A blend of 5 different spices.5 Spice Powder is often used in making marinades for grilled foods
or as a seasoning for roasted and braised meats. The Powder ismade with equal parts of ground cloves, star anise, fennel seeds,cinnamon, and Szechuan peppercorns)
French: tarragon, mustard, chive
South American: chili peppers, lime juice, garlic
Indian: ground nutmeg, coriander, cinnamon, curry Mediterranean: oregano, marjoram, thyme, pepper, coriander,
onion, garlic
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Fennel seed
Star anise
Szechuan peppercorns
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Herbs & Spices
Scents & flavors usually due to unique essentialoils; i.e. to secondary compounds, especiallyisoprenoids (terpenes).
And/or plant protection from herbivores, &
pathogens (mostly fungi, bacteria). Most of these secondary compounds have anti-
microbial activities.
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Cooking with Herbs
Place herbs/spices in oil and
allow flavor to infuse into the
oil and use for cooking
Make marinades and sauces
for meat, poultry, or fish
Rosemary with lamb
Make herb butter, cheese, or
stuffing
Honey Rosemary Roast Leg of Lamb
http://romancingthebee.com/2012/03/28/honey-rosemary-
roast-leg-of-lamb/
Rosemary Lamb Chops
http://www.foodnetwork.ca/recipes/Main/Lamb/recipe.html?
dishid=5703
http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/http://romancingthebee.com/2012/03/28/honey-rosemary-roast-leg-of-lamb/ -
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Origins of Herbs & Spices
New WorldAllspice
Annatto
Chilies
Paprika
Echinacea
Juniper
Horseradish
Tamarind
Vanilla
EuropeBay
Chives
Dill
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Caraway
Fennel
Lavender
Marjoram
Mint
Savory
ChamomileLemon balm
Near EastAnise seed
Borage
Cumin
Cilantro
Fenugreek
Poppy
Sesame
Marigold
Pyrethrum
Coriander
Cilantro
Saffron
IndiaBasil
Cardamom
Peppercorn
Turmeric
Cinnamon
Mace
Nutmeg
Far EastGarlic
Juniper
Lemongrass
Star Anise
Cilantro
Cloves
Ginger
Galangal
Chives
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spice Part of plant used
Black pepper Dried fruits (peppercorns)
Ginger Rhizome(underground stem)
Nutmeg Seed
Mace Covering of nutmeg seeds
Cloves Unopened flower buds
Cassia and Cinnamon Bark
Cardamom Fruits, seeds
Turmeric Rhizome
Sesame Seeds
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Whole spices that can be toasted:
Mustard seed
Coriander
Cardamom
Cumin
Allspice
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Use of Herbs and Spices
Know the products
Store dried in a cool place
Buy in small containers Ground enhance more quickly
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Use of Herbs and Spices
Use a sachet for flavoring liquids
Add a little and taste, you can always add more.
Enhance not dominate If uncooked, it takes more time to flavor
Always taste before serving
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First use of herbs & spices
Origins pre-date ancient
Greeks & Romans, etc.
Today we use spices & herbs
primarily to make good food
taste even better. In the days before
refrigeration, spices were used
to hide the taste and odor of
less-than-fresh food, and to
prolong the freshness of food
(especially in warm climates).
Plants that Changed History, Joan Elma Rhan, 1982
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First use of herbs & spices
Today, some perfumes, soaps, and lotions are lightlyscented with spices & herbs.
In the days before people took frequent baths,
spices/herbs were used as deodorants.
Those who could afford to do so had spices/herbssown or tucked into their clothes to hide their body
odors.
Plants that Changed History, Joan Elma Rhan, 1982
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cumin
Cumin(Cum inum cyminum)is a flowering plant, native
from the East Mediterranean
to East India.
The flowers are small, white
or pink
Cumin seeds are smaller and
darker in colour.
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Cumin -cont Cumin seeds are used as a spice for their distinctive
aroma, popular in North African, Middle Eastern,western Chinese, Indianand Mexican cuisine.
Cumin fruits have a distinctive bitter flavour and strong,warm aroma due to their abundant essential oilcontent.
It is used as an ingredient of curry powder. Cumin canbe found in some Dutch cheeses, and in sometraditional breadsfrom France.
Rye bread with cumin
http://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Netherlandshttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Netherlandshttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Mexican_cuisinehttp://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/North_African_cuisinehttp://en.wikipedia.org/wiki/Spice -
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Piper nigrum(Black and White Pepper)
Climbing vine native to India and EastIndies; in Piperaceae(pepper) family
Berries picked green, darken & shrivel (kecut)
upon drying
Biting flavor due to volatile oils, flavordissipates after grinding.
White pepperberries ripen on vine, outer
hull removed.
The most widely used spice today.
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Cinnamomum zeylanicum (cinnamon)
Parts used- oil & bark
Evergreen tree native to India & Sri
Lanka
Properties-
Astringent, stimulant, anti-infective,
anti-fungal, digestive aid
One of the oldest and most valuable
spices
Related spice, called cassia, from C.
cassia.
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Thin inner bark of thecinnamon tree
Used in stick form for fruits
and preserves
Used ground for cakes,cookies, pies and puddings
Apple-cinnamon-cake
Cinnamomum zeylanicum (cinnamon) - cont
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Eugenia caryophyllata (clove)
Parts Used: closed flower buds Active Compounds: Clove oil is 60 to
90% eugenol, which is the source of itsanesthetic and antiseptic properties.
An evergreen tree, 15 to 30 feet tall; in
Myrtaceae(Myrtle) family Native to the Spice Islands and the
Philippines, but also grown in India,Sumatra, Jamaica, the West Indies,Brazil, and other tropical areas.
Used whole in meats, pickling and fish
Used ground in cakes, cookies andpuddings
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Myristica fragans (nutmeg & mace)
Aromatic
Slightly bitter flavour
Used whole, grated as
needed
Used ground in
sausage, cakes,
doughnuts, puddings
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Myristica fragans(nutmeg & mace)
Nutmeg is the actual seed of the tree,roughly egg-shaped and about 20-30 mm
long and 15-18 mm wide, while maceis the
dried "lacy" reddish covering or arillusof the
seed.
Several other commercial products are also
produced from the trees, including essential
oils, extracted oleoresins, and nutmeg
butter
http://en.wikipedia.org/wiki/Arillushttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Resinhttp://en.wikipedia.org/wiki/Resinhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Arillus -
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Myristica fragans(nutmeg & mace)
Tree is about 25 feet high, has a greyish-brown smooth bark, abounding in a
yellowjuice.
Fruit is source of 2 spices, nutmeg &
mace. native to the Banda Islandsof Indonesia;
it is also grown in the Caribbean,
especially in Grenada.
http://en.wikipedia.org/wiki/Banda_Islandshttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Caribbeanhttp://en.wikipedia.org/wiki/Grenadahttp://en.wikipedia.org/wiki/Grenadahttp://en.wikipedia.org/wiki/Caribbeanhttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Banda_Islandshttp://en.wikipedia.org/wiki/Banda_Islandshttp://en.wikipedia.org/wiki/Banda_Islands -
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Myristica fragans(nutmeg & mace)
Culinary uses Nutmeg and mace have similar taste qualities, nutmeg
having a slightly sweeter and mace a more delicate
flavor.
Mace is often preferred in light-coloured dishes for thebright orange, It is nice in cheese saucesand is best
grated fresh.
http://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edithttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edithttp://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edithttp://en.wikipedia.org/w/index.php?title=Cheese_sauces&action=edit -
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Myristica fragans(nutmeg & mace)
Culinary uses In Indian cuisine, nutmeg is used almost exclusively in
sweets.
In European cuisine, nutmeg and mace are used
especially in potatodishes and in processed meatproducts; in soups, sauces and baked goods.
http://en.wikipedia.org/wiki/Indian_cuisinehttp://en.wikipedia.org/wiki/European_cuisinehttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/European_cuisinehttp://en.wikipedia.org/wiki/Indian_cuisine -
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Myristica fragans(nutmeg & mace)
Culinary uses Japanesevarieties of curry
powderinclude nutmeg as an
ingredient.
Nutmeg powder is used as aningredient, in small quantities,
in the Indian spice mixture
garam masala, which is a
mixture of dry spices.
It is also used as a flavouring
agent in Indian sweets.
http://en.wikipedia.org/wiki/Japanese_cuisinehttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Garam_masalahttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Curry_powderhttp://en.wikipedia.org/wiki/Japanese_cuisine -
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Zingiber officinale (ginger) Member of ginger family
Perennial native to tropical
Asia
Plant part used = Rhizome
In English pubs and tavernsin the 19thcentury, bar-
keepers put out small
containers of ground ginger,
for people to sprinkle intotheir beer.
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Curcuma longa(turmeric)
Member of ginger family Perennial native to tropical
Asia
Part used: rhizome
Culinary uses (Middle East &India)
Dyes uses too (yellow)
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Capsicumspecies (hot & sweet peppers)
Members of tomato family (Solonaceae) Many are cultivars of Capsicum annum
eg. bell pepper &
Cayenne(made from the dried pods of pungent chili peppers.This fiery spice adds flair to dishes from Asia, the Americas, and theMiddle East).
Hot due to seven related alkaloids, including
capsaicin(mostly in seeds & fruit)
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capsaicin - cont
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Scoville ratings (for pepper hotness)
16,000,000: Pure capsaicin
100,000-350,000: Habanero
30,000-50,000: Cayenne pepper
5,000-23,000: Serrano pepper2,500-5,000: Tabasco sauce
1,000-2,000: Poblano pepper
100-500 Pepperoncini pepper
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Vanilla
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Vanilla planifolia (vanilla)
Flavoring comes from the seed pod, or the bean of the
vanilla plant
Member of orchid family (Orchidaceae); perennial vine
Behind saffron and cardamom, vanilla is 3rdmost
expensive spice
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Alliums (Lily family) (onion group)
Onion-A. cepa
Garlic-A. sativum
Leeks-A. porrum
Shallots-A. ascalonicum
Chives-A. schoenprasum
Most rich in volatile sulfur-containing compounds
Culinary & medicinal uses Among oldest cultivated plants
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Onions Originated in Asia
Ranks sixth among the world'sleading vegetable crops.
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Onions You can get rid of onion breath by eating parsley.
Yellow onions make up more than 75% of the worldsproduction of onions.
According to the National Onion Association, onionconsumption in the U.S. has increased approximately50% over the past 20 years.
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Parsley
Many of these look gorgeous inthe garden.
Parsley is high in oxalic acid, acompound involved in theformation of kidney stonesandnutrient deficiencies.
P l
http://en.wikipedia.org/wiki/Oxalic_acidhttp://en.wikipedia.org/wiki/Kidney_stonehttp://en.wikipedia.org/wiki/Kidney_stonehttp://en.wikipedia.org/wiki/Oxalic_acid -
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Parsley Petroselinum crispum
Many of these look gorgeous in thegarden.
Parsley is valued as a breath-freshener, due to its high
concentration of chlorophyll. nutritionist, claims parsley enhances
mental alertness, and affects theimmune system.
http://en.wikipedia.org/wiki/Chlorophyllhttp://en.wikipedia.org/wiki/Nutritionisthttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Immune_systemhttp://en.wikipedia.org/wiki/Nutritionisthttp://en.wikipedia.org/wiki/Chlorophyll -
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Chives
Onion benefits without tears
Help lower blood cholesterol
levels
Help reduce blood pressure
Help prevent certain types of
cancer
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Garlic
Garlic helps accent the flavour ofsoups, sauces, salads, pickles, meat
preparations and salad dressing
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Garlic
Culinary, medicinal, andreligious use dates back
more than 6000 years.
There is an all-garlic
restaurant in Stockholm
where they offer a garlic
cheesecake.
There is an all-garlic
restaurant in San Francisco
where they offer a garlic icecream.
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raw garlic
Prevent & cure infection
Help prevent cancer & heart disease
Make lean foods taste robust (strong)
Eat sprig (ranting kecil)of fresh tarragon fortemporary relief of garlic breath or odorlessgarlic in capsules
T
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Tarragon Artemisia dracunculus
Give high blood pressure the
boot
Discover possible link in
cancer prevention Active compound = rutin
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Tarragon
Tarragon(Artemisia
dracunculus) is a herbin
the familyAsteraceae.
It is native to a wide area
of the Northern
Hemispherefrom
easternmost Europe
across central and eastern
Asiato western NorthAmerica, and south to
northern Indiaand Mexico.
http://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Asteraceaehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Mexicohttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/North_Americahttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/Europehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Northern_Hemispherehttp://en.wikipedia.org/wiki/Asteraceaehttp://en.wikipedia.org/wiki/Herb -
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Mustard (Brassicaceae)
Volatile oil derived fromsinigrin & enzyme,myrosin.
Canada produces about90% of the world's supplyof mustard seeds.
Over 700 million pounds ofmustard are consumedworldwide each year.
P i
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Peppermint Mentha spp.
Soothe our
stomach
Refresh itchy skin
Cool spicy foods
Active ingredient:
mentho l
L b l
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Lemon balm Melissa officinalis
Help relieve high blood
pressure
Digestive aid
Volatile oil, eugenol, which
calms the gastrointestinal
tract
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Usedground forgeneral seasoning of
meats, fish, poultry,
vegetables and salads
Has an aroma similar
to a mixture of cloves,
cinnamon and nutmeg Use whole for in
pickling and cooking
meats and fish
Black PepperAllspice
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Coriander(Coriandrum sativum),
Coriander is native to southwesternAsiawest to
northAfrica. It is a soft, hairless, growing to 50cm tall.
All parts of the plant are edible, but the freshleaves and the dried seeds are the most
commonly used in cooking. Coriander is commonly used in Middle Eastern,
Mediterranean, South Asian, Latin American,Chinese,Africanand Southeast Asiancuisine.
http://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Mediterraneanhttp://en.wikipedia.org/wiki/South_Asiahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Southeast_Asiahttp://en.wikipedia.org/wiki/Southeast_Asiahttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Latin_Americahttp://en.wikipedia.org/wiki/South_Asiahttp://en.wikipedia.org/wiki/Mediterraneanhttp://en.wikipedia.org/wiki/Middle_Easthttp://en.wikipedia.org/wiki/Africahttp://en.wikipedia.org/wiki/Asia -
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The name coriander derives from Latin
coriandrum, which was first noted by Pliny.
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Coriander (ketumbar) - cont
Dried ripe fruit of an herb of the
parsley family
Used whole in mixed pickle,
poultry stuffing and green salads Used ground in sausages
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Cardamon
Used in cookies,
breads, cakes and
preserves (manisan)
Cayenne Pepper
Small hot red peppers,
ground fine
Used in meats, stews,sauces and salad
dressings
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Ginger
Root of a plant resembling the
iris
Root used in chutney, pickles,
preserves and dried fruit
Used ground in cakes, cookies,
breads
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Marjoram
This herb is amember of the mintfamily
Used fresh insalads.
Used dried in meatand poultry
seasoning
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The dark green leaves have a
pleasant warm, fresh, aromatic,sweet flavor with a cool aftertaste.
Mint essential oilsare used to flavor
food, candy, teas, breath fresheners,
antiseptic mouth rinses, and
toothpaste.Mint leaves are used in teas,
beverages, jellies, syrups, and ice
creams. In Mid-Eastern cuisines,
mint is used on lamb dishes. In
British cuisine, mint sauceis popular
with meats.
http://en.wikipedia.org/wiki/Essential_oilhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Teahttp://en.wikipedia.org/wiki/Antiseptic_mouth_rinsehttp://en.wikipedia.org/wiki/Toothpastehttp://en.wikipedia.org/wiki/British_cuisinehttp://en.wikipedia.org/wiki/Mint_saucehttp://en.wikipedia.org/wiki/Mint_saucehttp://en.wikipedia.org/wiki/British_cuisinehttp://en.wikipedia.org/wiki/Toothpastehttp://en.wikipedia.org/wiki/Antiseptic_mouth_rinsehttp://en.wikipedia.org/wiki/Teahttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Essential_oil -
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Oregano
OreganoOregano combines nicely with pickled olives, capersand lovage leaves.
Unlike most Italian herbs, oregano works with hot andspicy food, which is popular in southern Italy.
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Brown mustard
Pungent flavour
Dry mustard used
in meat, sauces,gravies and salad
dressings
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Paprika
Dried, ripe, red pepper grownin US, middle Europe andChile
Pleasant odour, mild sweetflavour
Excellent source of vitamin C
Used to season shellfish,salad dressings
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Poppy seed
Tiny, dark gray seeds of
the poppy plant, grown in
the US and Turkey
Used whole for toppingson rolls or fillings for buns
Oils used in salads
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Sesame seed
Small, flat, oily seed of
the sesame plant
Used on rolls, breads,
cookies and candies
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Tumeric
It is native to Asia and is used
not only in food preparation, but
also in medicine as a dye
When turmeric roots are ground,a bright yellow powder is
produced that has a taste similar
to mustard
An important ingredient inblending curry powder
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Kesum Leaves (Polygonum minus huds)
Commonly
known as
laksaleaves
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Selom Leaves
Basil leaves
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Basil leaves
The leaves of basil are typically a
broad oval shape and release a
distinctive fragrance when rubbed.
There are many cultivars of basil;
some with ruffled leaf edges, somewith purple leaves, some with very
small leaves, and some with
different scents, to name a few.
The leaves are used as a
seasoning in both fresh and
cooked dishes.
Basil leaves
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http://rasamalaysia.com/spicy-basil-beef-salad
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Thank You